Old Ginger (Mature Ginger)
シワシワで辛味最強！体を芯から燃やす、台湾冬の薬膳鍋の絶対的エース
Description
'Old ginger' grown in soil for over 10 months without harvesting, completely drained of moisture with thick, wrinkled skin. Extremely spicy, essential for Taiwan's winter warm-up dishes.
Classification: For Adults,Vegetables/Spices,Star of Taiwan's Warm-up
Shops selling Old Ginger (Mature Ginger)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Ginger(aged over 10 months in soil)
Instructions
- [Prep/Usage]
- [Lifeblood of Ma You Ji / Jiang Mu Ya] Thick-slice with skin on, or smash 'Bang!' with cleaver flat. Heat massive 'Black Sesame Oil' in clay pot, slowly sauté this Lao Jiang on low 'until edges curl and crisp (Gan Bian)', completely transferring intense heat/aroma to oil—the biggest point. Then braise with chicken (or duck) and rice wine.
- [Sanbei Dishes (Sanbei Ji, etc.)] Used massively with garlic as an aroma base.
- Unlike young ginger (Nen Jiang), it's too spicy and fibrous to julienne and eat raw as a condiment (like alongside Xiaolongbao).
Learn more Substitutes, pairings, tips
Key spices
Intense ginger aroma and heat piercing the nose
Substitutes at Japanese supermarkets
Regular ginger in Japanese supers (but heat is weaker)
Pairing
Ma You Ji (Black sesame chicken pot), Jiang Mu Ya (Duck pot), Sanbei Ji
Trivia
[For Adults] Taiwan has a proverb 'Ginger is spicier when old (Elders are tougher due to experience)', showing its immense heat and efficacy. Promotes circulation and warms the core far stronger than young ginger, so winter medicinal pots or postpartum (Zuo Yuezi) dishes have an iron rule: 'It absolutely must be Lao Jiang'.
Eating tips & etiquette
[Unique Eating] Nibble on the 'Lao Jiang crisp like French fries' from absorbing sesame oil, sunken at the bottom of the Ma You Ji pot, as a drink snack!
Allergen
None